Ingredients
2 cans (15 oz / ~425 g each) sliced peaches in syrup (don’t drain)
Or 1 large can (29 oz / ~820 g)
1 box (15.25 oz / ~430 g) yellow cake mix (or vanilla)
1 tsp ground cinnamon (optional)
1/4 tsp nutmeg (optional)
1/2 cup (1 stick / 113 g) unsalted butter, melted or very thinly sliced
Optional: 1 tsp vanilla extract, pinch of salt
For serving: vanilla ice cream or whipped cream
Instructions
Prep the cooker: Lightly grease the slow cooker insert (or spray with nonstick spray).
Add peaches: Pour peaches with all the syrup into the slow cooker. Stir in cinnamon/nutmeg/vanilla if using.
Dump the cake mix: Sprinkle the dry cake mix evenly over the peaches. Do not stir.
Add butter: Drizzle melted butter evenly over the cake mix (or cover the top with very thin butter slices so most of the mix gets butter).
Cook:
High: 2–2.5 hours, or
Low: 3–4 hours
It’s done when the peaches are bubbling around the edges and the top looks set (some dry patches are OK).
Optional crispier top: Remove the lid for the last 20–30 minutes to let steam escape.
Rest & serve: Let sit 10–15 minutes, then scoop and serve with ice cream/whipped cream.
Quick tips
If you want it less sweet, use peaches in juice and add 2–3 tbsp brown sugar only if needed.
Add-ins: 1/2 cup chopped pecans/walnuts on top before butter, or a handful of berries mixed with the peaches.
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